Some key info about the beer:
-6 percent ABV
-Will be available on tap only, and only in limited quantities, at Republic Gastropub, Tapwerks, Drunken Fry, Prohibition Room in Oklahoma City, and The White Owl in Tulsa
-The beer is considered a seasonal, but due to a rather difficult brewing process, COOP can’t guarantee it will be released/available again next year. (So that means you better get some while you can!)
So why is there such a limited quantity of the beer? And why was it so hard to make? I’ll let COOP brewmaster Blake Jarolim answer those questions:
“Our Farmhouse Ale was a small batch attempt to provide Oklahoma with the type of beer that has trouble making it across our borders. We fermented this beer with a normal ale yeast and then inoculated it with a wild yeast/bacteria slurry that was cultured in the brewery. It aged for a couple of months before we added 40 lbs of tart cherries and let it age for a few more months. When it reached an appropriate level of tartness, we kegged it, tried it, and loved it!
“Sour/Wild beers have grown very dear to me over the past couple of years. I enjoy them not only because they taste unbelievable, but also because nature, circumstances, and setting have so much to do with the final result. I very much enjoy the experimental nature of forging these beers. So, we hope to make this a seasonal release, but we will have to wait until next year to be sure.”
So there you have it, beer fans. This sounds like a real treat. Be sure to grab a pint while you can. Based on Blake’s description, seems like there’s no guarantee COOP can recreate the exact same recipe next year, so this could be quite the unique release.
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